Description
A warm and comforting blend of caramelized onions and butter beans, topped with gooey Gruyère cheese.
Ingredients
- 3 medium-sized yellow onions, thinly sliced
- 1 can (15 ounces) butter beans, drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh or dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup grated Gruyère cheese
- 1 baguette, sliced into 1-inch rounds
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the olive oil and let it warm up.
- Add the sliced onions to the pot. Stir occasionally, allowing them to caramelize for about 20-30 minutes. Add the minced garlic halfway through.
- Preheat your oven’s broiler. Slice the baguette rounds and place them on a baking sheet.
- Pour in the vegetable broth and butter beans once the onions are golden brown. Add thyme, bay leaf, salt, and pepper. Simmer for another 10 minutes.
- Place the baguette slices under the broiler until golden brown, monitoring closely.
- Ladle the soup into oven-safe bowls, topping each with a baguette slice and grated cheese.
- Broil for 2-3 minutes until the cheese is bubbly and golden.
Notes
For a thicker soup, allow it to simmer longer or reduce the broth slightly. Garnish with fresh thyme before serving.
